Mojitos

[sc0tt]

Hello

I want to make a jug or pitcher whatever one may call it of mojitos at the weekend. Im a tad confused on the lime though.

Recipe says use soda water but i can get lime flavoured soda water. Or do i use lime cordial or shed loads of squeezed limes :|

so many forms of it available. And does anyone have a tried and tested recipe

Thanks

[jogon]

Not a fan of flavoured soda or tonic water. Fresh limes and fresh mint required! Otherwise it will be awful.

[johnfm]

The best mojito I ever had was at Bar 89 on Mercer Street in NYC.

The bar tender gave me his recipe:

Muddle the mint with lime and simple sugar syrup

1 x dark rum

1 x light rum

use dry ginger ale instead of soda water

[Zod]

Dark rum makes all the difference.

[sc0tt]

I have read that I need angostura bitters?

[prand]

lepetitoeuf said:

Or instead of sugar syrup use light brown soft sugar, and lots of it. And not much ginger ale/soda water.

There's a Brazillian bar near me and they use cachaca rather than rum and they taste awesome.

But then aren't you having a caipirinha with extra mint?

to the OP - Beyond good dark rum, soda and sugar ground into the limes, use fresh ingredients - almost to the point you feel you're overdoing the lime/mint bit.

[sc0tt]

prand said:

But then aren't you having a caipirinha with extra mint?

to the OP - Beyond good dark rum, soda and sugar ground into the limes, use fresh ingredients - almost to the point you feel you're overdoing the lime/mint bit.

So I need both dark and light rum

st loads of limes - Maybe 20 if I am making a few pitchers and lots of mint!

[Wadeski]

yes. make sure you get the mint by the bunch not in a little herb packet, or you wont have enough!

step one: prep the mint. do this well before people turn up. Just pull the stalks from the leaves (you dont want stalks in your drink)

step two: cut the limes (again, do this well ahead of time)

you then need soft powdered sugar, rum (i use white but i can see a mix of dark and white would be nice), and either soda water or ginger ale to top up with.

I prefer ginger ale.

[Puggit]

sc0tt said:

I have read that I need angostura bitters?

That's how the Cubans do it... I don't think I've ever seen them used in a UK bar.

I would also recommend one of these:



Means just 2 limes per mojito

[Mobile Chicane]

Puggit said:

That's how the Cubans do it... I don't think I've ever seen them used in a UK bar.

I would also recommend one of these:



Means just 2 limes per mojito

Fantastic gadget.

Takes all the ag out of an otherwise boring job, and gets all the juice out. I have the 'lime squeezer' from Amazon:

http://www.amazon.co.uk/Amco-8563-Lime-Citrus-Sque...

My tip if your mint isn't quite minty enough - a crushed up Fox's Glacier Mint.

[johnfm]

For sugar syrup, I just used one of those little milk frother things like this:




and whizz up the sugar and water until no more will dissolve.

No need for bitters - it would make the drink not really taste like a Mojito.

Edited by johnfm on Tuesday 19th June 16:19

[sc0tt]

Christ, sounds complicated!

[captainzep]

It's not an easy one to get right to be fair.

The sugar and the acidity need to be nicely balanced with the rum and mint taste there in the background.

One of those drinks where I usually end up adding more and more ingredients until it's spot-on.

[Wadeski]

Yes, its quite a difficult drink to make correctly, which is why you get so many god-awful mojitos in bars these days.

[prand]

Wadeski said:

Yes, its quite a difficult drink to make correctly, which is why you get so many god-awful mojitos in bars these days.

True, too many made with not enough lime/mint and use lemonade. Worst mojito I have ever had was in Hemingway's Bar in Biscarosse, Western France. You'd have thought by the name of the bar it would have been spot on, but no. Unsugared, so basically I got a a barcardi and soda, slice of lime and what appeared to be some grass clippings sprinkled on top (probably had no mint in the bar, found some Herbes De Provence at the back of the cupboard). Eurgh.

Sadly my mastery of French didn't help and all I could say was "Je n'aime pas ce boisson" and pulled a face. The waiter pulled a face back so I ordered a beer instead.

Funny old place Biscarosse. Girls surfing topless was a surprising highlight.

[johnfm]

sc0tt said:

Christ, sounds complicated!

Nope


Before anyone turns up get a glass, add a few spoons of sugar and half fill with water. Stir (or whizz with a whizzer if you have one) until sugar dissolves. This is your sugar syrup.


Then for each Mojito - small handful of mint, two lime quarters. Muddle with a wooden spoon to crush the flavour out of the mint leaves. Add a 50 ml measure of the sugar syrup. Muddle some more (the liquid of the syrup aids the muddling a bit).

Then add 50ml white rum, 50 ml dark rum. Fill tumbler with ice. Top up with a bit of ginger ale.

Drink.

Repeat.

[captainzep]

Plus don't discard the mint stems. It's the oily mint 'sap' from the bruised stems which flavours the muddled ice and sugar as much as the leaves.

Or so I'm told...

[sc0tt]

johnfm said:

Nope


Before anyone turns up get a glass, add a few spoons of sugar and half fill with water. Stir (or whizz with a whizzer if you have one) until sugar dissolves. This is your sugar syrup.


Then for each Mojito - small handful of mint, two lime quarters. Muddle with a wooden spoon to crush the flavour out of the mint leaves. Add a 50 ml measure of the sugar syrup. Muddle some more (the liquid of the syrup aids the muddling a bit).

Then add 50ml white rum, 50 ml dark rum. Fill tumbler with ice. Top up with a bit of ginger ale.

Drink.

Repeat.

Being retarded, crush the limes or add whole?

[johnfm]

cut the limes into quarters. Squeeze juice of the quarter into glass.

I suggest you make yourself a single Mojito in a highball just to make sure you are happy.

Then x all ingredients by 4 or 6 (depending on how big your pitcher is!)

[sc0tt]

johnfm said:

cut the limes into quarters. Squeeze juice of the quarter into glass.

I suggest you make yourself a single Mojito in a highball just to make sure you are happy.

Then x all ingredients by 4 or 6 (depending on how big your pitcher is!)

Thanks john, ill give this a go. Cheers mate.